Sheet Pan Hash Browns – The Girl Who Ate Everything

Sheet Pan Hash Browns are crispy, cheesy hash browns for a crowd. An easy breakfast!

sheet pan hash browns


This is the season of entertaining guests and these hash browns are perfect for a crowd. Because they’re made on a sheet pan there’s plenty of space for them to spread out and get their crisp on.


hash browns and eggs


  • Hash Browns – I use frozen hash browns here which make for an easy breakfast.
  • Eggs – The eggs bind the potatoes and make them extra crispy.
  • Butter – I love the flavor of buttery potatoes.
  • Olive Oil – A little olive oil helps crisp up the potatoes.
  • Garlic Powder – Adds some flavor.
  • Onion Powder – Adds some onion flavor without having to sautee onions.
  • Cheddar Cheese – Who doesn’t love some cheese on their potatoes. Can you leave it out? Yes.

hash browns and cheese

The cheese is so good and helps them crisp up even more.

sheet pan hash browns

These are so easy and so great to feed a big group of people. 

sheet pan hash brownsLook how crispy these are!


sheet pan hash browns


Yield: 12 servings

Sheet Pan Hash Browns are crispy, cheesy hash browns for a crowd. An easy breakfast!

  • 1
    (30 ounce) bag
    frozen shredded hash browns, thawed
  • 1 ½
    shredded cheddar cheese
  • 4
    butter, melted
  • 2
    olive oil
  • 2
  • 1
    kosher salt (more or less to taste)
  • 1/2
    garlic powder
  • 1/4
    onion powder

  1. Preheat oven to 400 degrees and line a jelly roll pan (11×17 or larger) with parchment paper.

  2. In a large bowl, add all of the ingredients and mix well. Pour onto prepared baking dish.

  3. Bake for 35-45 minutes or until the hash browns are golden brown and to desired crispiness.

sheet pan hash browns

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